I have been craving cupcakes!
When I saw yummy, adorable chocolate cupcakes with pink frosting on
bakerina the baking ballerina I could not refrain from baking another second!
I turned to my Hershey's cookbook and found a recipe for chocolate cupcakes.
Homemade cupcakes are the only way to go!
The cake is so much more dense and flavorful compared to that of a box mix.
If you're in the mood for a good chocolate cupcake, give these a try!
HERSHEY'S CHOCOLATE CUPCAKES
3 squares (3 oz.) HERSHEY'S unsweetened baking chocolate
1/2 cup butter, softened
1 cup sugar
2 eggs, separated
2 cups cake flour* (see substitution tip below)
1 1/2 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
2/3 cup milk
1 tsp. vanilla extract
Heat oven to 350 degrees. Paper line muffin cups. In top of double boiler over hot, not boiling, melt chocolate. Set aside to cool slightly. In large mixer bowl, beat butter and sugar until light and fluffy. Add egg yolks, beat well. Add chocolate, beat until blended. Stir together flour, baking powder, baking soda and salt; add alternately with milk to butter mixture, beating until well blended. Stir in vanilla. In small mixer bowl, beat egg whites until stiff; fold into batter. Fill prepared muffin cups half full with batter. Bake 15 to 20 minutes or until wooden pick inserted in center comes out clean. Remove from pan to wire racks. Cool completely . Frost with Vanilla Butter Icing.
*Tip* Substitution for cake flour: for each 1 cup cake flour, measure 2 Tbsp. cornstarch into 1 cup measuring cup and fill rest with flour. Sift flour along with the cornstarch to add air to flour. If you don't have a sifter, you can fluff up flour with a fork or whisk.
VANILLA BUTTER ICING
6 tbsp. butter, softened
3 cups powdered sugar
2 to 4 tbsp. milk
3 tsp. vanilla extract
few drops food coloring, optional
In small mixer bowl, beat butter and sugar until light and fluffy; add milk and vanilla, beating until smooth and of spreading consistency.
I turned to my Hershey's cookbook and found a recipe for chocolate cupcakes.
Homemade cupcakes are the only way to go!
The cake is so much more dense and flavorful compared to that of a box mix.
If you're in the mood for a good chocolate cupcake, give these a try!
HERSHEY'S CHOCOLATE CUPCAKES
3 squares (3 oz.) HERSHEY'S unsweetened baking chocolate
1/2 cup butter, softened
1 cup sugar
2 eggs, separated
2 cups cake flour* (see substitution tip below)
1 1/2 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
2/3 cup milk
1 tsp. vanilla extract
Heat oven to 350 degrees. Paper line muffin cups. In top of double boiler over hot, not boiling, melt chocolate. Set aside to cool slightly. In large mixer bowl, beat butter and sugar until light and fluffy. Add egg yolks, beat well. Add chocolate, beat until blended. Stir together flour, baking powder, baking soda and salt; add alternately with milk to butter mixture, beating until well blended. Stir in vanilla. In small mixer bowl, beat egg whites until stiff; fold into batter. Fill prepared muffin cups half full with batter. Bake 15 to 20 minutes or until wooden pick inserted in center comes out clean. Remove from pan to wire racks. Cool completely . Frost with Vanilla Butter Icing.
*Tip* Substitution for cake flour: for each 1 cup cake flour, measure 2 Tbsp. cornstarch into 1 cup measuring cup and fill rest with flour. Sift flour along with the cornstarch to add air to flour. If you don't have a sifter, you can fluff up flour with a fork or whisk.
VANILLA BUTTER ICING
6 tbsp. butter, softened
3 cups powdered sugar
2 to 4 tbsp. milk
3 tsp. vanilla extract
few drops food coloring, optional
In small mixer bowl, beat butter and sugar until light and fluffy; add milk and vanilla, beating until smooth and of spreading consistency.
P.S. I'm in a Valentiney Mood!
I've got lots of projects to share with you!
Stay tuned tomorrow for my Shrinky Dinks Valentine garland.
It's just the right size for a small kitchen window!